Description

Slow Cooker Salisbury Steak Meatballs are a cozy weeknight comfort food made easy. Juicy meatballs simmer in a rich, savory gravy that develops incredible flavor over hours in the slow cooker. Served over mashed potatoes, noodles, or rice, this hearty dish is family-friendly, low-effort, and absolutely delicious.

Ingredients

Scale

740 g (about 30–35) frozen meatballs
475 ml reduced-sodium beef broth
1 packet (28 g) brown gravy mix
1 packet (28 g) onion soup mix
30 ml ketchup
15 ml Worcestershire sauce
15 g cornstarch
30 ml cold water

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Instructions

Place frozen meatballs directly into the slow cooker.
In a mixing bowl, whisk together beef broth, gravy mix, onion soup mix, ketchup, and Worcestershire sauce.
Pour the mixture over the meatballs and stir gently to coat.
Cover and cook on LOW for 4–6 hours.
About 30 minutes before serving, whisk cornstarch with cold water to make a slurry. Stir it into the slow cooker, uncover, and cook until the sauce thickens.
Serve hot over mashed potatoes, egg noodles, or rice, spooning the gravy generously on top.

Notes

Use frozen meatballs for minimal prep, or swap in homemade fully cooked ones.

The cornstarch slurry is key to creating a thick, silky gravy.

Double the recipe for large gatherings using a bigger slow cooker.

Leftovers reheat beautifully and taste even better the next day.

Can be frozen for up to 2 months.

Prep Time: 10 minutes
Cook Time: 4–6 hours (slow cooker, on low)
Category: Plats
Method: Slow Cooker
Cuisine: American